Eggplant Alla Norma Recipe

Name: Eggplant Alla Norma
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 eggplant; 4 large garlic cloves; 2 tablespoons olive oil; 1/4 pound mushrooms; 1 can tomato sauce Plain; 1 onion Large; 1 can anchovies; 8 ounces capers; 1 package rigatoni I used the Vegtable Rigatoni; 8 ounces mozzarella balls; 1/4 cup parsley; 1/4 cup cheese Parm

Servings: persons

1 eggplant
4 large garlic cloves
2 tablespoons olive oil
1/4 pound mushrooms
1 can tomato sauce Plain
1 onion Large
1 can anchovies
8 ounces capers
1 package rigatoni I used the Vegtable Rigatoni
8 ounces mozzarella balls
1/4 cup parsley
1/4 cup cheese Parm

1
Peel and cut eggplant into cubes, cut and dice onions, shredded garlic.
2
Add olive oil to skillet to med high heat, add ingredients.
3
Cook for about 15 minutes or until you notice eggplant getting softer.
4
Add Sauce to skillet cook for another 10 minutes.
5
Then take everything from skillet and add to blender with anchovies. Blend until somewhat smooth.
6
Pour back to Skillet and add cooked al dente pasta to sauce, mix in capers.

448

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 eggplant, 4 large garlic cloves, 2 tablespoons olive oil, 1/4 pound mushrooms, and more.

Yes, Eggplant Alla Norma falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant Alla Norma

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